Crustless Mini Quiches
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
42
Sweetness
44
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 375°F (190°C)
2
Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners
3
Have ready a bowl of ice water
4
Bring a saucepan of lightly salted water to a boil over high heat
5
Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds
6
Using a slotted spoon, transfer immediately to the ice water to stop the cooking
7
When cool, drain thoroughly and pat dry
8
Chop coarsely and set aside
9
In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper
10
(If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through
11
Taste and adjust the seasoning
12
) Transfer to a large glass measuring pitcher
13
Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips
14
Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups
15
Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim
16
Add a small piece of broccoli and a pinch of cheese to the top of each quiche
17
Bake until the tops are puffed and just beginning to brown, about 15 minutes
18
Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve
19
Preheat the oven to 375°F (190°C)
20
Lightly spray two 24-cup mini muffin pans with cooking spray or line with paper liners
21
Have ready a bowl of ice water
22
Bring a saucepan of lightly salted water to a boil over high heat
23
Add the broccoli and blanch until bright green and softened but still crisp, about 30 seconds
24
Using a slotted spoon, transfer immediately to the ice water to stop the cooking
25
When cool, drain thoroughly and pat dry
26
Chop coarsely and set aside
27
In a bowl, whisk together the whole eggs, egg yolks, milk, cream, salt, and pepper
28
(If you like, heat a small frying pan over medium-low heat, pour in about 1 tbsp of the mixture, and cook, stirring with a wooden spoon, just until soft curds form and are cooked through
29
Taste and adjust the seasoning
30
) Transfer to a large glass measuring pitcher
31
Place the prepared muffin pans on 1 or 2 rimmed baking sheets to catch any drips
32
Add a few small pieces of broccoli and a generous pinch of cheese to each of the cups
33
Pour the egg mixture over the broccoli and cheese in each cup, filling as many as you can to just below the rim
34
Add a small piece of broccoli and a pinch of cheese to the top of each quiche
35
Bake until the tops are puffed and just beginning to brown, about 15 minutes
36
Transfer to wire racks and let cool for about 5 minutes, then turn the quiches out of the pans, arrange on a platter or individual plates, and serve